Brisbane Local Food

Growing local

A few people have asked me about the beetroot recipe I use because of a photo I put up.

Basically, I boil (whole unskinned - rub skin off when cool) or steam (sliced or cubed) beetroot until tender. Then I dress it with chopped herbs (I like mint or parsley), 1 tsp of sugar, 1 tsp of vinegar and a sloosh of water (or use tablespoons if you're doing a fair bit).
The same dressing is good for chopped tomato salad too - but better with basil or coriander and no sloosh of water.

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